Vegan Mac and Cheese [with Butternut Squash!]
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3 cups of peeled and chopped butternut squash
- 1 small yellow onion, chopped
- 1 tbsp olive oil
- 1 tsp sea salt (divided)
- 1 tsp paprika
- 2 cups uncooked macaroni noodles (gluten-free, if necessary)
- 1/2 cup unsweetened non-dairy milk (hemp milk or cashew milk work best)
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dijon mustard
- 1/2 cup nutritional yeast
- optional: 1 small head broccoli, chopped into small florets
- optional: 1/2 cup hemp hearts or breadcrumbs for topping
Instructions
- Preheat oven to 350 degrees F.
- Add butternut squash and onion to a 9 x 13 inch baking dish (casserole dish) and top with olive oil. Sprinkle with paprika and 1/2 tsp sea salt. Cook for 20 minutes.
- Meanwhile, cook macaroni according package instructions (mine takes about 7-8 minutes).
- Strain noodles and set aside.
- When butternut squash is done, remove from oven and place in a food processor or blender.
- Add in hemp/cashew milk, apple cider vinegar, garlic, dijon and nutritional yeast. Blend until all comes together into a smooth mixture. There should be no clumps.
- Combine macaroni and broccoli (if using) in your casserole dish and top with butternut squash mixture until macaroni and broccoli are well coated and spread evenly.
- Sprinkle hemp seeds on top for added protein or bread crumbs, if desired.
- Bake for 20 minutes on the top rack of oven.
- For a crispy top turn oven up to broil and broil for 3-5 mins to get a crispy top (watch carefully to ensure it doesn’t burn.
- Serve warm.